Chicken heart soup recipes. Chicken heart broth: benefits and harms. Unusual pickle with rice

Soup from chicken hearts you can't help but love. It is easy to prepare, turns out rich, appetizing and beautiful. Chicken hearts go well with a wide variety of foods, making soups even more aromatic and tasty.

It would be ideal to eat such soups once a week, because chicken hearts are a storehouse of vitamins and microelements. This soup restores strength well, so it should be included in the diet of people recovering from illness. In addition, it is a low-calorie product, so it can be recommended for use in dietary nutrition.

To ensure that the soups turn out tasty and beautiful, here are a few tips: wash the hearts thoroughly, carefully remove blood clots from them, and also add a little ginger root to the soup when cooking to enhance the aroma.

Fast, tasty, healthy and inexpensive - this is the motto of chicken heart soup. It’s not difficult to cook in an original way; all you need is desire.

How to make chicken heart soup - 15 varieties

A wonderful recipe for chicken heart soup with the addition of millet. Light and savory, you'll definitely make it again and again.

Ingredients:

Chicken hearts - 500 gr.
Millet - 3 tbsp. l.
Potatoes - 3-4 pcs.
Onions - 2 pcs.
Carrots - 1 pc.
Parsley, green onions 50 gr.
Butter - 25 gr.
Bay leaf - 2 pcs.
Salt, pepper to taste

Preparation:

We wash the hearts and cut them. Place in a pan of water and place on the stove. Bring to a boil. Add bay leaf and a few peppercorns.

We clean vegetables - onions, carrots. Cut the onion into half rings, carrots into small slices. Melt the butter in a frying pan and fry the onions and carrots until golden brown.

Cut the potatoes into cubes and add to the broth. Cook until half cooked.

Place the overcooked vegetables into the broth. Stir and salt to taste.

We wash the millet, add it to the soup, and cook until tender.

Rinse parsley and green onions and chop finely. Add parsley to the soup, let it boil and leave to brew for 20 minutes. Green onions sprinkle on the finished dish when serving.

Before cooking, be sure to cut off all the fat and blood vessels from the hearts, thereby minimizing the caloric content of the product.

This rich, golden soup is very pleasant to eat at dinner with your family. Its excellent taste will delight you, give you a blessed mood and set you up for further pleasant pastime.

Ingredients:

Chicken hearts - 700 gr.
Potatoes - 4 pcs.
Carrots - 2 pcs.
Onions- 1 pc.
Spaghetti - 50 gr.
Garlic - 1 clove
Bay leaf - 3 pcs.
Green onions, dill and parsley to taste
Salt and pepper to taste
Vegetable oil for frying

Preparation:

Cut the prepared hearts crosswise into 3 rings, place them on the bottom of the pan, pour cold water and put it on high heat. When the broth boils, remove the foam and reduce the heat.

Cut the potatoes into small cubes and add to the broth.

Chop the onions and carrots and sauté in a frying pan with the addition of vegetable oil. At the end of sauteing, add peeled and chopped garlic.

Place vegetables in broth. We put the spaghetti in there. Cook until done.

Rinse the greens and chop finely. Add to the soup and let it boil. Let it brew for 20 minutes.

Pour the soup into bowls. When serving, you can add sour cream for a more delicate taste.

If you want to experiment, we suggest making puree soup. This simple dish is prepared from the simplest ingredients and turns out unusual due to the way it is served.

Ingredients:

Chicken hearts - 600 gr.
Potatoes - 3 pcs.
Onions - 1 pc.
Salt - 1/3 tsp.
Vegetable oil - 1 tbsp. l.
Basil, thyme, ginger, black pepper to taste

Preparation:

Fill the hearts with a small amount of water and place on the stove. At the end of cooking, add salt, pepper, and seasonings.

Peel potatoes, onions and carrots. Cut the potatoes into small slices, put them in a separate pan, add a small amount of water, and set to cook. Finely chop the onion and place it in a frying pan with preheated vegetable oil. Fry until golden brown. Grate the carrots and add them to the pan with the onions. Sauté the vegetables.

Place the vegetables in the pan with the potatoes and let them boil. Remove the pan from the stove, let it cool slightly and chop all the vegetables in a blender, adding the prepared heart broth to them. Bring the puree soup to the desired consistency.

Cut the finished hearts lengthwise into several pieces. Pour the puree soup into bowls and place cut chicken hearts on top.

This gentle one rich soup the whole family will love him original taste. Mushrooms go well with chicken hearts and will make the soup even more healthy and satisfying. Corn will add brightness and sophistication.

Ingredients:

Chicken hearts - 500 gr.
Fresh mushrooms - 500 gr.
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Canned corn - 1 tbsp.
Parsley - 25 gr.
Salt to taste

Preparation:

Dip the chicken hearts into cold water and put on fire. Cook after boiling for 15 minutes. Add salt to taste.

Peel the onion and place it whole in the broth. At the end of cooking, throw it away.

Wash the mushrooms, cut into large pieces, add to the broth, cook for 15 minutes. Peel the carrots, cut into cubes, add to the broth. Peel the potatoes and cut them into large cubes. Place in soup and cook for 10 minutes. At the end of cooking, add corn. Let the soup boil and remove from the stove.

Wash the parsley and finely trim it. Sprinkle it over the soup poured into bowls.

If you have never tried making chicken heart soup, we recommend starting with this. Delicate taste, perfect combination products. And the cooking time is only 30 minutes.

Ingredients:

Chicken hearts - 200 gr.
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 2 pcs.
Processed cheese - 90 gr.
Vermicelli instant cooking- 1 pack
Vegetable oil for frying
Salt, pepper to taste
Any greens to taste

Preparation:

Place the prepared hearts into a pan of boiling water.

Peel the onions and carrots, chop them and fry them in vegetable oil. Peel the potatoes, cut into cubes, add to the broth. Then we put the frying there.

Place the melted cheese into the soup. Stir, salt and pepper.

Add instant noodles to the soup.

Wash the greens, chop finely and add to the pan. Let it boil and remove from the stove.

Chicken hearts can be cooked in a slow cooker. This way you can cut the cooking time in half.

Healthy, tasty, inexpensive soup. We suggest replacing regular pasta with tender dumplings. Children will especially enjoy this soup.

Ingredients:

Chicken hearts - 600 gr.
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 2 pcs.
Salt, seasonings to taste
For the dumplings:
Raw egg - 1 pc.
Milk - 50 ml.
Flour - 5 tbsp. l.

Preparation:

Place the hearts in a saucepan and fill with cold water. Place on the stove and bring to a boil. Continue cooking over low heat.

Cut the onion into small cubes, grate the carrots, and cut the potatoes into cubes. Add vegetables to the broth one by one. Salt to taste.

While the soup is cooking, let's prepare the dumplings. Break the egg into the prepared container, mix it with milk and flour until smooth. Gently drop half a teaspoon of the resulting dough into the soup.

When all the dumplings float, add seasonings. Remove from the stove and let it brew for 10 minutes.

The soup turns out to be a treasure trove of benefits. Buckwheat is the queen among cereals; it additionally fortifies the soup and enriches its taste. An unusual cooking method will add variety to your table.

Ingredients:

Chicken hearts - 350 gr.
Buckwheat - 70 gr.
Onions - 1 pc.
Carrots - 1 pc.
Potatoes - 4-5 pcs.
Vegetable oil for frying
Salt, pepper, parsley to taste

Preparation:

We cut the hearts and place them in a frying pan with heated vegetable oil. After the liquid has evaporated, fry the hearts for 10 minutes.

Finely chop the onion and add to the hearts. Three carrots on a grater and send them there. Fry the hearts with vegetables for 2 minutes.

Cut the potatoes into cubes, fill with cold water and place on the stove. Boil the potatoes for 5-7 minutes. Then add the fried hearts and vegetables to the pan and stir.

We wash the buckwheat and put it in the soup. Cook for 7 minutes.

Season the soup with salt and pepper to taste. Turn off the fire. Let it brew for 20 minutes.

When serving, sprinkle with finely chopped parsley.

This beautiful spring soup is rich not only in colors, but also in vitamins. Green beans It is considered one of the most useful products; it is necessary for pregnant women and adolescents. This soup has a delicate and mild taste.

Ingredients:

Chicken hearts - 500 gr.
Onions - 1 pc.
Green beans - 250 gr.
Bell pepper - 1 pc.
Potatoes - 2-3 pcs.
Vegetable oil for frying
Salt, seasonings to taste.

Preparation:

Place a thick-bottomed pan on the stove and pour vegetable oil into it. Cut the hearts into halves and place in hot oil. Fry until golden brown.

Cut the onion into cubes, add to the hearts and fry until golden brown.

Cut the bell pepper into small slices. Place in a pan and fry.

Pour hot boiled water over the fried hearts and vegetables and let them boil.

Cut the potatoes into slices and place them in the pan. Cook for 7 minutes. Salt to taste.

At the end of cooking, add seasonings to the soup. Let it boil, remove from the stove, let it brew for 5-7 minutes.

Even a novice housewife can handle preparing this dish. The range of products is minimal. This soup is also perfect after the holidays.

Ingredients:

Chicken hearts - 650 gr.
Vermicelli - 200 gr.
Salt to taste
Greens optional

Preparation:

Boil chicken hearts in 2 liters of salted water for half an hour. Add vermicelli or noodles to the soup, stir and cook for 2-3 minutes. If desired, sprinkle with finely chopped herbs.

In order to diversify the appearance and taste of this simple soup, instead of regular noodles, you can use any curly or colored pasta.

A healthy soup with adorable Brussels sprouts is easy to make. Your loved ones will appreciate this delicious and original soup.

Ingredients:

Chicken hearts - 200 gr.
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4-5 pcs.
Brussels sprouts - 200 gr.
Celery root - 50 gr.
Parsley and dill - 30 g each.
Salt to taste

Preparation:

Place chicken hearts in a saucepan, add cold water and cook over medium heat for 15 minutes.

Peel the onion, carrots and celery root. Grate carrots and celery root on a coarse grater. Finely chop the onion. Add all the vegetables to the broth and let them boil.

Peel the potatoes, cut them into cubes and put them in the broth. Cook for 7-10 minutes.

Place in boiling broth Brussels sprouts. Cook for 5-7 minutes.

Salt to taste. Finely chop the parsley and dill and add to the soup. Let it brew under the lid for 10-15 minutes.

This soup goes very well with croutons or croutons.

The national Romanian soup “Chorba” is distinguished by its extraordinary refined taste and ease of preparation. For real gourmets.

Ingredients:

Chicken hearts - 250 gr.
Chicken stomachs - 250 gr.
Onions - 1 pc.
Carrots - 1 pc.
Canned white beans - 50 gr.
Dry white wine - 200 ml
Sunflower oil for frying
Salt, pepper, herbs to taste

Preparation:

Fill the chicken giblets with water and cook for 10 minutes. Then drain the water and fill the giblets with clean water again. Cook them for 30 minutes.

Chop the onions and carrots and fry them in sunflower oil. Cut the potatoes into cubes.

Salt the broth to taste and add potatoes to it, then beans and frying. At the end of cooking, add finely chopped herbs and pepper.

At the end, pour white into the soup dry wine. Let it brew for 20 minutes.

This soup is especially rich in proteins. The combination of mushrooms and hearts will delight your household with its bright taste and aroma.

Ingredients:

Chicken hearts - 300 gr.
Champignons - 200 gr.
Potatoes - 3 pcs.
Onions - 1 pc.
Garlic - 2 teeth.
Sour cream - 150 ml.
Greens to taste
Bay leaf - 1 pc.
Black peppercorns
Salt and ground pepper to taste

Preparation:

Fill the hearts with water and set to cook. Add the onion to the broth. At the end of cooking, discard the onion. Cook for 30 minutes.

Cut the mushrooms into pieces, potatoes into cubes. Place the potatoes and mushrooms in the pan and cook for 15 minutes.

Salt to taste, add peppercorns and bay leaf. Cook for another 10 minutes.

Remove from heat, let steep for 10-15 minutes and pour into plates. Add sour cream, finely chopped herbs and chopped garlic to each plate.

The delicate taste of processed cheese and leeks diversify the flavor range of chicken heart soups. Another name for leeks is pearl onions. Prepare and enjoy the real gem of our soup collection.

Ingredients:

Chicken hearts - 500 gr.
Leek - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 200 gr.
Vegetable oil for frying
Salt, pepper and herbs to taste

Preparation:

Place the hearts in a pan with heated oil and fry until golden brown. Add the onion cut into half rings and mix. Add grated carrots. Fry until browned.

Pour water into the pan, let it boil and add the potatoes cut into small cubes. Salt and pepper to taste. Cook until the potatoes are ready.

Add to soup processed cheese, let it boil. Remove from heat.

When serving, sprinkle with finely chopped herbs.

To make the soup look more appetizing and aesthetically pleasing, you need to remove the chicken hearts and cut them into neat circles.

Extraordinarily beautiful and delicious soup, which can be offered to guests as a first course. To prepare it, you will have to try, and the reward will be gratitude and compliments.

Ingredients:

Chicken broth - 1.5 l.
Chicken hearts - 350 gr.
Champignons - 300 gr.
Heavy cream - 120 gr.
Canned peas - 1 tbsp.
Onions - 1 pc.
Carrots - 1 pc.
Parsley root
Flour - 2 tbsp. l.
Ghee butter - 2 tbsp. l.
Salt to taste
A pinch of black pepper and coriander

Preparation:

Cut the hearts in half. Cut the onion into cubes. Three carrots on a grater. Chop the parsley root. Cut the mushrooms into small pieces.

Melt the butter in a frying pan and fry the vegetables one after another: onions, carrots, parsley root, mushrooms. Frying interval 5 minutes.

Mix flour with coriander and fry in another frying pan until golden brown. Carefully pour in half a glass of chicken broth, mix thoroughly, and bring to a boil. Pour in the cream, bring to a boil, turn off the heat.

Pour the remaining broth into the pan, bring it to a boil and put the hearts there. Cook for 30 minutes. Add vegetable and mushroom frying. Then pour in the creamy flour sauce and add the peas. Salt and pepper. Let the soup boil and remove from the stove.

Unusual option usual dish. Try this original combination and you will be pleased.

Ingredients:

Chicken hearts - 500 gr.
Onions - 3 pcs.
Carrots - 3 pcs.
Pearl barley- 100 gr.
Pickled cucumbers - 200 gr.
Bay leaf - 2-3 pcs.

Chicken meat is a tasty and healthy dietary product, characterized by easy digestibility, low calorie content and high protein and iron content. Due to the valuable composition of amino acids, low fat levels and beneficial effects on the gastrointestinal tract, this product is recommended for use by both adults and children, especially those in need of building material for the harmonious development of the body. In this article we will tell you how to cook delicious wak chicken soup.

Has no less valuable properties chicken broth. When cooked correctly, it turns out aromatic, light and very appetizing. Even the pickiest eaters will not refuse a bowl of delicious, freshly prepared soup.

Chicken soup - preliminary preparation of meat

The good thing about chicken is that you can use almost any part of the carcass to make soup: breast, thighs, wings, legs and even so-called soup sets, which include chicken giblets, trimmings, sacro-lumbar sections or backs, which are not so popular among buyers.

Before cooking, the chicken or its parts must be thoroughly rinsed with running water. This also applies to frozen products, which must be completely defrosted before cooking.

Chicken soup - choice of dishes

To make chicken broth tasty and rich, you need to cook the product in a sufficiently large container. When choosing a pan, make sure that the meat is completely covered with water and fits freely in the container. The liquid level should not reach the very edge of the pan, otherwise when the broth boils, you risk staining the stove.

One liter of ready-made broth will be enough for 3-4 plates, so when starting to cook and choosing a pan of the required volume, take this into account when calculating the number of servings.

Chicken noodle soup

A quick and easy recipe for traditional chicken soup.

Ingredients:

chicken meat (breast, legs, thighs or soup set) - 0.5-0.6 kg;
potatoes - 0.3-0.4 kg;
onions - 2-3 pcs;
carrots - 1-2 pcs;
sweet pepper- 0.5 - 1 piece;
salt;
bay leaf;
ground black pepper;
boiled chicken egg or a few quail eggs for decoration

For the noodles you will need:

egg - 1 pc;
flour - 0.2-0.4 kg;

Cooking method:

Fill the pan with 3 liters of water and put well-washed chicken meat into it. Turn on high heat and bring the broth to a boil. Carefully collect the “foam”, reduce the gas and cook over low heat for 40-50 minutes.
While the broth is ready, we begin making noodles. Beat 1 egg into a deep bowl, add flour and knead into a stiff dough. Using a rolling pin, roll out the dough into a thin layer and cut into strips of 3-5 cm. We divide each strip into several parts depending on the required length of the noodles.
Peel and cut the potatoes and onions into cubes, and sweet peppers into strips. Three carrots on a coarse grater or cut into thin half rings. Place a frying pan and pour a little vegetable or olive oil into it. When the oil is hot, add peppers, carrots and onions to the pan and fry for 5-6 minutes until half cooked.
Remove the chicken from the cooked broth and set aside to cool. Add potatoes.
We disassemble the cooled chicken carcass, getting rid of cartilage and bones, and cut the meat into small pieces.
Add the prepared fried vegetables along with the chicken to the broth and let it simmer for 7-10 minutes, after which we add the noodles to the soup. The soup will be ready in 5-7 minutes. All that remains is to add salt, bay leaf and spices to taste.

Serving the dish: pour the noodle soup into deep plates and decorate with herbs, grated or halved egg. If desired, you can add a little chopped garlic or hot pepper.

Chicken noodle soup

Simple and delicious recipe rich chicken soup.

Ingredients:

potatoes - 0.3-0.4 kg;
vermicelli - 0.1-0.2 kg;
onions - 2-3 pcs;
carrots - 1-2 pcs;
bay leaf;
salt;
ground black pepper;
grated hard cheese, boiled chicken egg or several quail eggs for decoration

Cooking method:

Pour 3 liters of water into a saucepan, place the chicken in it and leave over high heat. When the water begins to boil, carefully remove the foam and reduce the heat to low. Cook the broth for 30-45 minutes.
While the broth is cooking, peel and chop the vegetables. If you or your household do not like the presence of any individual ingredients in the soup (onions, carrots), but want the broth to be beautiful and aromatic, you can add the vegetables as a whole right while cooking the meat and remove them when the broth is ready.
Remove the cooked meat and set aside to cool.
Add potatoes cut into small cubes into the broth. Fry chopped onions and carrots in sunflower or olive oil until half cooked.
When the broth with potatoes boils for 5-7 minutes, place the meat, cleaned of bones and veins, into it, add vegetable frying from carrots and onions. Cook for 10 minutes over low heat.
5 minutes before the end of cooking the soup, add vermicelli to it. Add salt, ground black pepper and 1-2 small bay leaves. Turn off the gas and let the dish sit under the lid for about half an hour.

Serving the dish: pour chicken noodle soup into deep plates or special portioned tureens and garnish with finely chopped herbs, a small amount of grated cheese or chopped halves of a chicken or quail egg.

Polish chicken soup with mushrooms

An incredibly tasty and aromatic chicken soup that perfectly satisfies hunger. Can be served both cold and hot.

Ingredients:

chicken fillet - 0.5-0.6 kg;
mushrooms - 03-04 kg;
onion - 1 piece;
carrots - 1 piece;
tomato puree - 100 g;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional);
salt.

Cooking method:

Thoroughly washed and cleared of films chicken fillet pour 3-4 liters of water and cook for about 40-45 minutes over low heat.
While the broth is preparing, peel and cut into small cubes the vegetables and mushrooms. If you use dried mushrooms- 1-1.5 before cooking, they must be filled with cool water and soaked. Fry chopped vegetables in vegetable or olive oil.
Remove the fillet from the broth, let it cool, and cut into large pieces.
Place the vegetables, chopped fillet and mushrooms simmered in a frying pan into the boiling broth. Cook for about 5-7 minutes.
Add 100 g to soup tomato puree and leave the soup on the fire for another 5 minutes.
Salt and pepper the dish, add chopped herbs, remove the soup from the stove and keep the dish covered for another 10-20 minutes.

Serving the dish: Serve Polish soup with mushrooms in deep plates or large soup cups, either hot or cold. You can decorate the dish with chopped yolk, quail eggs or small garlic croutons.

Chicken soup with dumplings

When talking about how to make delicious chicken soup, it’s impossible not to mention chicken soup with dumplings. Very nourishing and tasty, it will please even the most demanding gourmets.

Ingredients:

chicken meat (breast, legs, thighs or soup set) - 0.5-0.6 kg;
onions - 1-2 pcs;
carrots - 1 piece;
sweet bell pepper- 1 piece;
potatoes - 2-3 pcs (optional);
garlic - 1-2 cloves;
vegetable oil - 1 tbsp;
green
bay leaf;
ground black pepper;
salt;
greens - parsley, dill, basil, cilantro (optional)

For the dumplings:

egg - 1 pc;
flour - 6-8 tbsp;

Cooking method:

First of all, wash the chicken meat and start cooking the broth. Fill a pan with 3 liters of water, add the chicken and put it on the fire. When the water boils, reduce the gas to low and cook the broth over low heat for about 45-50 minutes.
While the broth is preparing, peel the vegetables. Cut the potatoes into small cubes, finely sauté the onions and carrots and fry them.
Let's start preparing the dumplings. Take an egg and separate the white from the yolk. Cover the dish with the egg white cling film and put it in the refrigerator. Add 1 tablespoon of vegetable oil, a pinch of salt and 3-4 tablespoons of flour to the yolk. Mix thoroughly. Add about 100-200 ml of broth from the pan to the resulting mass and mix everything again. Pour in finely chopped garlic and herbs and add a couple more tablespoons of flour to form a viscous, similar in thickness homemade sour cream, weight. We take the protein out of the refrigerator and beat it thoroughly until foam forms, after which we carefully fold it into the dough.
We take the meat out of the broth, let it cool slightly and, if necessary, remove the cartilage or bones. Cut the meat into small pieces and put it back into the broth along with the potatoes.
Having brought the potatoes to half-cookedness, use a teaspoon to form dumplings from the dough and send them to cook for 3-4 minutes. When the dumplings float to the surface and increase in size, add vegetable fried carrots and onions to the broth.
Add salt and pepper, 1-2 small bay leaves. After 5 minutes, remove the pan from the heat and let the soup brew for 20-30 minutes.

Serving the soup: serve the dish in beautiful deep plates, garnished with herbs.

Chicken cream soup

Delicate chicken soup with a pronounced taste and aroma that will appeal not only to adults, but also to children. It will become your family's favorite dish.

Ingredients:

peeled chicken fillet - 0.3-0.4 kg;
cream - 200 g;
celery - 50 g;
butter - 25 g;
flour - 1 tbsp;
salt;
ground black pepper;
greens - parsley, dill, basil, cilantro (optional)

Cooking method:

Cook chicken broth. Remove the breast and cut it into small pieces.
Peel the celery, finely chop and fry it on butter with the addition of 1 tablespoon of flour, until golden brown, stirring continuously.
Add chopped chicken meat to the pan and pour in all 50-100 g of cream. Simmer for 5-7 minutes.
Remove the frying pan from the heat, transfer its contents to a deep container and add cream and broth in equal proportions. Beat everything thoroughly with a blender.

Serving: pour the finished chicken puree soup into bowls, garnish with chopped herbs or small croutons and serve.

Chicken soup with grains

A very tasty and nutritious chicken soup for every day.

Ingredients:

chicken meat (breast, legs, thighs or soup set) - 0.5-0.6 kg;
cereals (buckwheat, rice, millet, corn grits) - 0.5 cups;
potatoes - 3-4 pcs (optional);
onions - 2-3 pcs;
carrots - 1-2 pcs;
ground black pepper;
bay leaf;
greens - parsley, dill, basil, cilantro (optional);

Cooking method:

Cook regular chicken broth. When the meat is completely cooked, remove it from the pan and set it aside to cool.
Pour the selected cereal into the broth and cook the soup over low heat.
Peel and chop the vegetables. Fry them in a frying pan in olive or vegetable oil.
We disassemble the chicken meat and cut it into small pieces.
After making sure that the cereal is almost ready, add roasted vegetables and chopped slices of meat into the broth. Add bay leaf, salt and spices to taste.
Cook the soup for about 6-8 minutes and remove from the stove. Let it brew for about half an hour.

Serving: serve the soup in deep plates, after garnishing with finely grated cheese, herbs or a boiled egg.

Perfect chicken soup - secrets of experienced chefs

To make the chicken broth light and transparent, you need to cook it over low heat and be sure to remove the “scum” when boiling. Otherwise, the dish will turn out cloudy and look unappetizing;

In order to achieve a pleasant yellowish tint at the end of cooking, you need to add fried carrots or a little spices such as turmeric or curry to the broth;

To get aromatic soup puree, you need to add already cooked vegetables to the prepared chicken broth and beat the mass well using a blender.

Now you know how to make delicious chicken soup. Use these recipes and delight your household with delicious and healthy dishes.

Broths – liquid foundation for first courses. The richest first courses are made from chicken giblets.

To make a good broth, use fresh ingredients. Before boiling, remove the foam from the surface of the broth. The cooking time for chicken broth is 1-1.5 hours.

If fried foods are contraindicated for you, cook without sautéed vegetables. Add grated onions and carrots to the boiling broth 15-20 minutes before readiness, you can add 1-2 teaspoons of butter.

Ideal spices for meat broths Black pepper and bay leaf are considered. Broths or ready-made soups are salted at the end of cooking. You can freeze the broth in a plastic container. If necessary, defrost, dilute 1:1 with water and cook various dishes with it.

Exit ready-made dish– 2 liters or 4 servings. Cooking time – 1 hour 30 minutes.

Ingredients:

fresh chicken hearts – 300 g;
potatoes – 4 pcs;
onion - 1 piece;
carrots – 1 piece;
noodles – 100-120 g;
raw egg – 1 piece;
a set of dried Provençal herbs – 0.5 teaspoon;
ground black and white pepper, salt to taste;
green dill - 2 sprigs.

Preparation:

Prepare broth from chicken hearts. Rinse the hearts and cook with the addition of Provençal herbs for about an hour.
Remove the finished hearts from the broth with a slotted spoon and let them cool, then cut them into strips.
Peel the potatoes and cut into small cubes, add to the broth.
Sauté the onion, cut into thin half rings, in vegetable oil, grate the carrots on a fine grater and fry along with the onion.
10 minutes before the soup is ready, add the sautéed vegetables, let it boil and add the noodles, cook, stirring, for 5 minutes.
When the noodle soup boils, add the chopped hearts and let it simmer for about 3 minutes.
At the end of cooking the soup, add salt and pepper to taste.
Beat a raw egg with 1 tablespoon of water or milk.
Turn off the stove. Pour the beaten egg into the soup and stir.
Pour the dish into bowls and sprinkle with chopped green dill.

Buckwheat soup with chicken hearts

This soup combines healthy products and plant and animal proteins. This dish is suitable for both schoolchildren and adults to restore strength after a hard day. Serve chicken heart soup with garlic croutons and soft cream cheese.

The ingredients in this recipe make 3 servings. Cooking time – 1 hour 20 minutes.

Ingredients:

chicken hearts– 200-300 gr;
raw potatoes – 4-5 pcs;
onion – 1 large head;
carrots – 1 medium piece;
any vegetable oil – 50 g;
buckwheat – 80-100 g;
fresh dill – 3 sprigs;
green onion – 2-3 feathers;
a set of spices for soup and salt - to your taste.

Preparation:

Wash the chicken hearts, cut crosswise into thin rings, and place in 1.5 liters. cold water, bring to a boil, skim off the foam from the broth and cook for 40-50 minutes over low heat.
Wash the raw potatoes, peel and cut into 1.5 x 1.5 cm cubes. Pour the potatoes into the boiling broth 30 minutes before they are ready.
When the potatoes boil, add the washed potatoes to the pan. buckwheat, stir and cook at low boil for 10-15 minutes.
Prepare the fry. Cut the onion into cubes and fry in oil until golden brown, add grated coarse grater carrots and continue frying for 5 minutes.
5 minutes before the soup is ready, add spices, fry and salt to your taste. If desired, you can add a finely chopped clove of garlic and 1 bay leaf.
When the soup is ready, turn off the stove and let it sit for 15 minutes, then pour the soup into bowls and sprinkle with herbs.

Champignon soup with cream cheese in a slow cooker

Fragrant cheese soup Everyone will like it in a slow cooker with mushrooms. When choosing processed cheese, pay attention to the composition so that it does not contain vegetable fats. Cheese - dairy product, and its taste should be creamy.

The yield of the finished dish is 2 liters or 4-5 servings. Cooking time – 1.5 hours.

Ingredients:

chicken hearts – 300 gr;
fresh champignons – 200-250 g;
raw potatoes – 4 pcs;
turnip onion – 1 piece;
fresh carrots – 1 piece;
processed cream cheese – 2-3 pcs;
spice mixture for soup – 0.5-1 teaspoon;
butter – 50 g;
salt - to your taste.

Preparation:

Prepare broth from chicken hearts - 2-2.5 liters, cook it for about an hour in a slow cooker on the “Stew” or “Soup” mode, strain it into a separate bowl. Let the hearts cool and cut into medium slices.
Turn on the multicooker in the “Multi-cook” mode, temperature 160°C, put oil in a container, fry finely chopped onion for about 3 minutes, add chopped champignons, add grated carrots and fry for about five minutes.
Pour 2 liters of broth into the fried vegetables and bring it to a boil, add the potatoes and leave to cook for 15 minutes on the “Soup” mode.
Cut the processed cheese into small cubes and 5 minutes before readiness, add the cheese to the soup.
At the end of cooking, salt the soup and add spices to it.

Chicken heart soup is a simple and tasty budget soup for your everyday menu. In addition to water, this soup can be prepared using any broth: chicken, vegetable or mushroom.

I like to use the chicken broth that comes out of the slow cooker when cooking. chicken meat for a couple. Through the holes in the steaming bowl, the juices and the available amount of chicken fat enter the water in which they are boiled. It turns out to be a light broth, don’t throw it away... It goes great as a base for soups.

To prepare chicken heart soup, prepare the ingredients according to the list.

First of all, rinse the hearts, cut off the vessels from them and, if desired, trim or leave the fat. Cook the hearts for an hour over medium heat.

Add potato cubes to the almost finished hearts. To prevent peeled and sliced potatoes from browning while they wait their turn, place them in cold, salted water.

Chopped onions and carrots can be added to the soup raw, but I suggest first simmering them a little in a frying pan with sunflower oil, lightly salt. Send them to the soup when the potatoes are almost ready and cook for another 5-10 minutes over low heat.

At the end of cooking, or rather, add vermicelli to the finished soup. To do this, turn up the heat and add a portion of noodles into the boiling soup. Stir, remove from heat and let the soup sit for about five minutes.

Chicken hearts are one of the favorite products of all housewives. Soup, pate, salad, shish kebab - and this is not the entire list of dishes that can be prepared from chicken hearts alone. Many products are combined with them - sour cream, cream, tomato sauces, mayonnaise, ketchup and even honey.

You can prepare chicken hearts in different ways. They are stewed, fried, boiled hearts are added to salads, cooked in sour cream, and absolutely any side dishes are combined with hearts - potato, pasta, rice, vegetable, etc. But let's talk about a special dish. Housewives often ask the question: what kind of chicken soup should I make?

If you want to experiment, you can make chicken heart soup. Many people don’t even realize that this offal is so widely used in cooking, and some have never tried heart soup, so novice housewives often ask the question of how to cook chicken heart soup. This dish has a lot of advantages: firstly, chicken hearts are a fairly inexpensive product, so the total cost of the soup is quite small, and secondly, the hearts cook very quickly, which is very important for housewives, because besides cooking there is a lot of other things to do chores that need time to be done, and thirdly, the taste of this soup is excellent. What's not a reason to pamper yourself and your loved ones?

Chicken hearts - 700 grams,
Potatoes - 4 pieces,
Carrots - 2 pieces,
Onions - 1 piece,
Long pasta - spaghetti - 50 grams,
Garlic - 1 clove,
Green onions, dill and parsley - a little bit of everything,
Salt and pepper - to taste,
Bay leaf - 3 pieces,
Vegetable oil for frying.

This soup with chicken hearts turns out very golden, rich, appetizing and healthy. You can prepare it both for a holiday as a first course, and on a regular weekday. The soup with chicken hearts is served hot, so it is especially pleasant to eat it on a frosty winter evening, sitting in a cozy atmosphere and surrounded by your beloved family.

Cooking steps

First you need to process the chicken hearts - namely, remove the veins and films from them. This must be done so that the chicken hearts are easily chewed and do not leave a bad opinion about themselves.
Now wash them under warm water and cut them into several rings, preferably 3.
Place the finished hearts in a medium saucepan and pour water into it. Put it on gas, and when the water boils, skim off all the foam and reduce the heat to low.
Now peel the potatoes and cut them into medium pieces and put them in the soup. When the water boils, skim off the foam from the potatoes again, add salt and a little pepper.
In a frying pan, fry the carrots and onions cut into small strips. At the end of frying these vegetables, you need to add finely chopped garlic and fry for about 5 minutes.
Now put the frying into the soup and add pasta - spaghetti, which you first break into 3 or 4 parts.
When the pasta is cooked, add finely chopped herbs to the soup and remove it from the heat.
Finally, the chicken heart soup is ready. Let it sit for about 20 minutes and divide it into plates. Now you can add sour cream to the plate - this will make the soup even tastier.

If a person is on a diet, then this soup can be prepared without frying and pasta. In this case, the chicken hearts are also boiled and potatoes, carrots, onions (can be whole or diced), and garlic are added to this broth. And instead of pasta - spaghetti, put peeled and well-washed rice (about 70 grams).

What are the benefits of chicken hearts?

Chicken hearts are a very healthy by-product. It contains many vitamins - such as PP, A and the entire vitamin B group. They also contain a lot of microelements - phosphorus, iron, magnesium and potassium, zinc and copper. Doctors recommend eating chicken hearts for patients with anemia, diseases of the nervous and cardiovascular systems, or for those who have suffered from serious illnesses and who need increased nutrition.

The calorie content of chicken hearts is only 158.8 calories per 100 grams of product. They can and should be eaten during a diet, since they contain many vitamins, because when maintaining a diet, it is very important to preserve all vitamins in the body.

In general, chicken heart soup should be included in every person’s diet and prepared at least once every 2 weeks. As stated above, it is healthy, tasty and very beautiful. Why not let something like this into your life? wonderful soup, cooked with chicken hearts?